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Top down view of strawberry pie

Gluten-Free Strawberry Pie (Dairy-Free)

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5 from 1 review

  • Author: Felicia Lim
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free

Description

In this gluten-free strawberry pie recipe, a crunchy homemade pie crust is filled with sweet fresh strawberries. Perfect for the summer season, this delicious strawberry pie makes a perfect dessert on its own or topped with a generous scoop of vanilla ice cream. Totally dairy-free too.

Ingredients

Units Scale
For the Strawberry Filling:
  • 5 cups fresh strawberries, leaves and stalks removed and cut into pieces
  • 1/2 cup sugar
  • 2 tablespoons corn starch
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • 2 tablespoons filtered water
For the Pie Crust: For Serving:

Instructions

  1. Prepare Strawberry Filling: In a large mixing bowl, combine the sliced strawberries, light brown sugar, corn starch, lemon zest, water and vanilla. Mix well until ingredients are evenly combined. Set aside and let the mixture sit while you prepare the pie crust.
  2. Preheat Oven and Grease Pie Tin: Preheat oven to 350F and grease the pie tin with non-stick cooking spray. Adjust the oven rack to the middle position.
  3. Whisk Flour and Sugar: In a large mixing bowl, whisk the gluten-free flour, xanthan gum (if using) and light-brown sugar until fully combined.
  4. Cut Butter into Flour: Add chilled butter and cut the chilled butter into the flour (either with a pastry cutter, two knives, or use the back of a fork to press the butter into the flour). You’ll get an off-white crumbly mixture with the texture of coarse sand.
  5. Add Egg: Add the beaten egg and mix well. The mixture will still be crumbly, but will be slightly pale yellow now.
  6. Add Ice Water: Add cold water 1 tablespoon at a time, mixing with a spoon until you get a dough that holds together (better to have a dough that’s a little too moist than too dry). You may or may not need to use all the water, this will depend on the humidity where you live and the gluten-free flour blend.
  7. Roll out Dough: Shape dough into a disc and then roll out the dough between two pieces of parchment paper until the dough is slightly larger than your pie tin.
  8. Press Dough into Pie Tin: Remove the top parchment paper and then place your hand below the bottom piece of parchment to flip the dough onto your pie tin, then slowly peel off the remaining parchment paper as you press the dough into the tin. If there is any excess dough hanging from the sides of the tin, you can cut it off. Then, poke holes into the pie crust using a fork.
  9. Par-Bake Pie Crust: Par-bake the pie crust for 10 minutes then remove from the oven.
  10. Transfer Strawberry Filling to Par-Baked Crust: Once the pie crust has been par-baked for 10 minutes, scoop the strawberry filling into the crust and bake for 40 – 45 minutes.
  11. Let Cool Before Slicing: Let the gluten-free strawberry pie cool for at least 1 hour at room temperature (very important to let it cool fully!!) before slicing and serving with dairy-free vanilla ice cream or whipped cream.

Notes

Strawberries: I used fresh strawberries, but feel free to use frozen strawberries if that’s what you have.

Sugar: I used white sugar, but cane sugar, light brown sugar or dark brown sugar will work just as well. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Corn Starch: Corn starch acts as a thickening agent and thickens up any liquid from the strawberries.

Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, but if you don’t have it on hand, or aren’t a fan of vanilla, feel free to leave it out.

Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free blend that is made up with heavier flours (such as garbanzo bean flour).

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. For best results, if your gluten-free flour blend does not already include xanthan gum, make sure to add it in.

Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.

Egg: The egg helps to bind the ingredients together, so much sure to add it in. If you are allergic to eggs, you can try using acquafaba or an egg-replacer.

Ice Water: The cold temperature of the ice water helps to prevent the butter in the dough from melting too much. Start off with a little bit of water and then add more if needed until you get a smooth dough that isn’t too dry nor too wet.

Storing: To store, wrap the gluten-free strawberry pie with plastic wrap and then store in the refrigerator for up to 3 days.

  • Prep Time: 20 mins
  • Cook Time: 55 mins
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Find it online: https://www.dishbydish.net/gluten-free-strawberry-pie/